How would you cook this fish?
Threadfin Trevally, a.k.a. African Pompano
Continue reading Papio en Papillote (Pompano Baked in Parchment) Recipe
Category Archives: Fish
Otak-Otak (Spicy Fish Custard Parcels) Recipe
Making this favorite Nyonya dish is easier with the Royal Selangor jelly moulds.
Today is the most time-pressed post yet. We started prepping for this dish at 8pm so please forgive us for the brevity as I am writing this under immense pressure to meet the Jellyriffic challenge midnight posting timeline. I think we’re pretty crazy to try something this ambitious so late especially when it’s our very first time making this as well.
But guess what? It took all of 1 hour to prep. Despite the number of ingredients, this dish actually comes together quite quickly especially if you have a blender at home or food processor to do all the hard work!
Continue reading Otak-Otak (Spicy Fish Custard Parcels) Recipe
Fried Rice with Anchovies and Dabai
We’re trying out some non-dessert uses for the Royal Selangor Jelly Mould now.
Fried Rice with Anchovies and Dabai
Here’s one of our go-to dishes when we’ve got leftover rice: Fried Rice. Nothing fancy like our Spam Fried Rice but something simple enough that I can make because Annie didn’t feel like cooking that night.
Nasi Goreng Dabai – Fried Rice with "Sibu Olive"
You’ve heard of Spam fried rice before…but olive fried rice? Well, not really olives but buah dabai – the indigenous “Sibu Olive”. Dabai is grown exclusively on the island of Borneo, in the Rajang River basin of central Sarawak, from the interior areas of Kapit all the way out to Sibu and Sarikei on the coast. It’s one of the unique foods of Sarawak.
Continue reading Nasi Goreng Dabai – Fried Rice with "Sibu Olive"